This post may contain affiliate links. Please read our disclosure policy.
If you’re looking for an authentic Carne Asada recipe – this is it! Grilled Carne Asada tastes better and looks more beautiful than it has a right to, if you judge a meal by the amount of effort it takes. I love serving this at backyard barbecues, for game day get-togethers, or even on a warm weeknight when the sun’s still up and nobody wants to be stuck inside. It’s the kind of dish that turns any occasion into a celebration.
As you squeeze fresh orange, lime and lemon juices for the marinade, then whisk in cilantro, garlic and jalapeño, the aroma that floats up to your nose is nothing short of heavenly. It’s a sensory pleasure before it even touches the grill! The steak cooks hot and fast, on your table in about 20 minutes, complete with gorgeous grill marks and a perfectly pink and tender interior. When I take a bite, I’m instantly reminded of the best taco stands I’ve visited in Mexico.
“Oh my word!!! This marinade is unbelievable. My wife and I both commented that we had to just stop or we were going to make ourselves sick from eating so much of the marinated meat! Hahaha… Thank you for this recipe. We are your newest, biggest fans!!”
phil
Table of Contents
Ingredients You Need to Make Carne Asada
- Steak: I prefer outside skirt steak for its tenderness and flavor, but flank steak works well too. Look for a cut with good marbling.
- Jalapeño: Fresh is best. I leave the seeds in for extra heat, but remove them if you prefer milder flavor.
- Garlic: Fresh cloves are a must. Choose firm bulbs with tight, dry skin.
- Fresh Cilantro: I use both leaves and tender stems for maximum flavor. Look for bright green bunches without wilting.
- Orange: Use a fresh, juicy orange. Valencia or navel oranges work great.
- Lime: Pick limes that feel heavy for their size – they’ll be juicier.
- Lemon: Again, choose one that’s heavy and has a bright, fragrant smell. Apple Cider Vinegar: I prefer the subtle flavor of apple cider vinegar, but white vinegar is a fine substitute.
- Olive Oil: Extra-virgin adds great flavor. Use a good quality one here.
- Ground Cumin: Make sure it’s fresh – old cumin can taste dusty.
- Kosher Salt and Freshly Ground Black Pepper: Kosher salt for its clean taste, and always grind your pepper fresh for the best flavor.
Carne Asada Marinade
Carne Asada marinade is an essential part of making this recipe authentic! Zesty, fresh citrus juices (lime juice, orange juice, and lemon juice) and apple cider vinegar tenderize the beef, while fresh cilantro, cumin, salt, and pepper season it to perfection. It’s important to give the meat plenty of time to marinate, a minimum of 1 hour and up to 8 hours, to soak up all of the delicious flavors!
FAQ
The literal translation of the term means Carne (flesh, meat or beef) and Asada (roast, broiled, grilled), typically translated to ‘Grilled Meat’ and most often is seared in some way for that signature charred flavor (which you can get with a grill pan too using my recipe for Carne Asada in the oven.)
There are several cuts of beef used to make Carne Asada including sirloin and tenderloin, but most recipes call for either flank steak or skirt steak. I’ve tried both and definitely prefer outside skirt steak for its flavor and texture. Either way you’ll want to thinly slice the steak across the grain before serving for maximum tenderness!
How Long to Grill?
Grill the steak over a medium-high flame for 7 to 10 minutes until it reaches 130°F for medium rare, 10 to 12 minutes until it reaches 140°F for medium. (The steak will continue to cook once you’ve removed it from the grill.) Transfer steak to cutting board and let rest 5 minutes before slicing.
This Carne Asada is more than just a meal – it’s an experience that brings people together. Whether you’re grilling for a crowd or just treating yourself to a special dinner, the combination of tender, flavorful meat and zesty marinade never fails to impress. I love how it transforms simple ingredients into something truly memorable. So fire up the grill, gather your friends and family, and get ready to create some delicious memories.
How to Serve
This grilled Mexican steak is perfect any time you have plans for an outdoor get together with friends and family. But be sure you make plenty (or make Slow Cooker Pork Carnitas to go with it!) Serve it on its own, or with warm tortillas, fresh pico de gallo and all the toppings for:
- Carne Asada Tacos
- Carne Asada Burritos
- Carne Asada Quesadillas
- Carne Asada Steak Salad
- Carne Asada Nachos
- Carne Asada Fries
How to Store
Store leftover carne asada in an airtight container in the refrigerator for up to 4 days. Or freeze in a freezer safe ziptop bag or container for up to 2 months.
How to Make Carne Asada
Combine all marinade ingredients in a large, glass baking dish. Add raw skirt steak or flank steak, turning to coat and marinate in the refrigerator for at least 1 hour and up to 8 hours (any longer will start to break down the meat).
Carne Asada Recipe
Video
Ingredients
- 2 pounds skirt steak trimmed of excess fat (recipe note #2)
Carne Asada Marinade
- 1 jalapeño seeded and minced
- 4 cloves garlic minced
- 1/2 cup fresh cilantro leaves chopped
- juice of 1 orange
- juice of 1 lime
- juice of 1 lemon
- 2 tablespoons apple cider vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- In a large glass baking dish whisk together Carne Asada marinade ingredients (jalapeño through black pepper) until combined. Add skirt steak in a single layer, turning to coat with marinade. Cover and refrigerate for at least 1 hour, but no longer than 8 hours (longer will begin to break down the meat – recipe note #3).
- When you're ready to grill: preheat an outdoor grill to medium-high heat. Grill steaks for 7 to 10 minutes per side, turning once for medium-rare. Remove steaks and allow to rest for 5 minutes.
- Slice thinly across the grain and serve.
Notes
- To make this version, we started with a recipe from Tyler Florence and switched it up to make it our own: swapping in apple cider vinegar, reducing the oil a bit and adding a third citrus flavor (lemon) and some cumin. Adding lemon juice to the mix happened by chance. I’d just finished a batch of homemade tonic water which left us with a slew of lemons, limes and oranges, flesh and juice intact, sans zest. And I love the citrus trifecta – now I may always use making tonic water as an excuse to make Carne Asada!
- Ask your butcher or grocery meat counter for ‘outside skirt steak’ for the most flavorful and juicy results.
- Note that the longer you marinate the skirt steak, the more tender and flavorful it will be come. But be sure to grill it within 8 hours to maintain the texture of the meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love that marinade! This steak looks perfect!
Thanks, Sabrina! The marinade really delicious – so good that I riffed on it to make a salad dressing to make big steak salads!
I lover Carne asada. .especially with skirt steak. I will try your recipe at the lake cabin this weekend. I usually serve it with a chimchurri sauce. Do you have a favorite recipe for that?
I’m so excited for you to try it, Renee! On the chimichurri sauce, you beat me to it – I’ve got my favorite recipe for it coming soon. Have a wonderful weekend! 🙂
I made this recipe a few weeks ago, and it was incredible, and easy too! Thank you very much! My question is, would this same recipe be applicable to pollo asada as well? My wife is not a fan of skirt steak due to tough and chewy texture sometimes. Thank you!
So glad you enjoyed it! I think the flavors would be great with pollo (chicken)!
I don’t have a grill would I be able to just put it on a cast iron pan? On a gas stove
Hi Amber – I think that will work just fine on a very hot cast iron pan, but I haven’t done it. Just keep a close eye on it so you don’t over cook it! 🙂
If you want a little more citrus, zest the orange, lemon, and lime and dry the zest out. Then when grilling sprinkle the zest onto to the meat.
Sounds great, Matt! I’ll have to try that.